Skip to main content

Vegan Omelette for One

I've never been a big breakfast eater. In fact, most of the time I skip breakfast and don't even miss it. Lately, I've been trying to change my ways since finding out that people who eat breakfast are less likely to be overweight than people who skip it. In addition to speeding up your metabolism, eating breakfast has also been shown to improve your memory. I've decided to become a breakfast person.

I have found traditional breakfasts foods (I.e. Oatmeal, cereal, fruit, etc.) leave me less than satisfied. I'm immediately hungry for more. And again at 10:00. And again at 12:00! (what's new, right?) However, non-traditional breakfast foods (i.e. edamame, chickpeas, even leftovers from dinner, etc.) that balance carbs with proteins keep me satisfied, but not stuffed, for hours.

If you loved my Mini Crustless Quiches, you'll love this because it's based on that one. But unlike the quiches, the omelette takes literally minutes to prepare, if you already have the filling made. Fill it with whatever tickles your fancy (for dinner try vegan pepperoni, pizza sauce and soy cheese).




What you need:
1/2 package of silken tofu
1 Tbs. soymilk
1 Tbs. nutritional yeast
1 Tbs. cornstarch
Onion powder
Turmeric
Salt

Also needed:
Filling of your choice (warm or room temp)

What to do:

Blend together all ingredients until smooth.

Pour batter into the center of a large non stick skillet (medium high). Use a spatula to smooth over the top. Place your filling over the batter and reduce heat to low.

Cover and cook until edges have dried out, lift a small section to see if it's set. When it has, loosen the omelette by sliding the spatula under it from each direction and then fold one side over the other.

Cook for about one more minute. Slide it onto a plate.

I wanted to include veggies in my breakfast, so I filled my omelette with broccoli that sautéed beforehand. I included chopped green onions in the batter after I blended it and used green onions as a garnish. I also topped my omelette with a little of the Chipotle Remoulade left over from my Not-So-Krabby Patties.

It was out of this world!

Comments

Popular posts from this blog

Swimming Rama

Happy MoFo! I'm excited to be back on my newly revamped, but same old same, mediocre blog for Vegan MoFo 2018. Last year I participated but I participated exclusively on the gram (you can follow me if you feel like it). While I loved the daily prompts, I totally missed sharing the recipes; so I'm glad to be back. 
Quick explanation about the name change (in case you noticed):In previous years, this blog participated in Vegan MoFo as "Vegan4One." There were a lot of reasons why I felt the need to change my blog name but ultimately the main reason was that my recipes were no longer 4One and I found the name misleading to readers. When I originally started this blog back in September of 2009, I was cooking vegan for one person but so much has happened over the years (as it should) and to make that long story short, I'm cooking for more like 6 folks now (2 grown men, 1 teenage boy, myself, and an extra serving for my lunch the next day). 
Back to Vegan MoFo:I'll be…

Fried Peach Pasta Salad w/fresh mangoes & blueberries

But for 24,240 hours, you've patiently waited for me while I explored other things like getting married, expanding my reach on Instagram, getting a promotion, going on many tours with my band and recording two amazing (if I do say so myself) albums. And now I'm back for a little while because I missed you and I hope you missed me too.Speaking of missing stuff: ya know how in the Summer heat you can wait for Fall so you can wear your favorite sweater? And in the dead of Winter all you can daydream about how tan you're going to be come Summer? Well, Boise is officially entering the phase of Summer that makes you beg for Fall. With temps over 100 everyday it can be hard to cook, eat, or just function in general.

This quick and cooling salad is a one stop shop for a meal. It's got everything you need for it to be a successful single main dish, but it def works as side dish too.


The Fried Peach Pasta Salad with Fresh Mangoes and Blueberries is recommended for those of you who…

Fysh and Chips

Look a lot of people are dependent on salt to enhance the flavor of their food but here's the deal - too much salt (like anything else) is not awesome for your body, or your head, or your brain, or your mind (claps for anyone who can guess what movie that loose quote is from). I could go in to a long lecture-speech on the effects of eating too much salt but y'all ain't here for that and google is free. 
When you're ready to reduce your salt intake look for other flavor enhancers to make your meal's best attributes (a.k.a. flavors) P O P ! Like adding a squeeze or two of fresh lemon or lime juice, or your fave type of vinegar if you don't have any fresh lemon or limes; you really can't go wrong with adding fresh minced garlic, ginger, green onions, cilantro, basil, jalapeños, like literally any fresh strong flavor will do the trick and do it salt-free. In those times of desperate need get you a lil pump spray bottle and fill it with Braggs Liquid Aminos or co…